Christmas is my favorite time of year and we got you covered with some of the best, healthy recipes. You will be enjoying all the Holidays have to offer while still fitting into your pants.
Low-Carb Holiday Peppermint Bark
- 1 (9 ounce) bag of Lilly’s Sugar-Free Chocolate Chips
- 1/2 cup refined coconut oil
- 1/2 teaspoon mint extract
- 3/4 cup almonds, chopped
- sea salt, for garnish (optional)
- Handful of strawberries or raspberries (optional)
- Heat a medium-size saucepan over medium-low heat. Once hot, add the coconut oil.
- When the coconut oil has melted, add the chocolate chips and stir until smooth. Be careful not to let the chocolate burn.
- When the chocolate is melted, stir in the mint extract.
- Line a baking pan with wax paper, then sprinkle the chopped almonds (and chopped fruit if desired) evenly over the wax paper. Pour the melted chocolate over the wax paper and spread it evenly.
- Allow the chocolate to cool completely. As it is cooling, top with sea salt if desired. (To set it faster, place it in the freezer for 15-20 minutes).
- Once set, break apart or slice and enjoy!
Christmas Deviled Eggs
- 6 eggs
- 2 cups baby spinach
- 6 tbs mayonnaise
- 2 tps mustard (optional)
- salt and black pepper
- small strip of roasted red pepper
- Cook the hard-boiled eggs using your preferred method. When they are cooked, place them in an ice bowl to stop the cooking.
- Carefully peel the eggs and slice them in half. Remove the egg yolks and place them in a food processor or blender. Set the egg whites aside.
- Prepare the filling by adding baby spinach, mayonnaise, salt, pepper, and mustard (if desired) to the egg yolks. Process until smooth.
- Spoon the spinach mixture into a piping bag and pipe the filling into the egg whites. Or use a spoon to scoop the mixture into the egg whites.
- To finish, make tiny little circles (like holly berries!) from a slice of roasted red pepper (already prepared or from a jar). Cut by hand or use a straw to punch out circles.
- Store in the fridge until ready to be enjoyed!
Low-Carb Ginger Cookies
- 2 cups almond flour
- 1 teaspoon baking powder
- 1/2 cup brown sugar substitute (Truvia or Swerve)
- 2 teaspoon gingerbread spice (or ½ tsp of cinnamon, nutmeg, ginger, & allspice)
- 1 large egg
- 1/4 cup butter softened
- 1 teaspoon vanilla extract
For the Icing (Optional):
- 1 large egg white
- 1/2 teaspoon lemon juice
- 1 1/2 cups sugar-free powdered sugar
- In a mixing bowl, combine your dry ingredients and mix well until combined.
- In a separate bowl, whisk together the egg, softened butter, and vanilla extract. Carefully fold in the dry ingredients and mix well. Using your hands, gently knead the dough and form a ball.
- Cover the ball of dough completely in plastic wrap. Press down on it and refrigerate for 45 minutes.
- Preheat the oven to 350F. Line a large baking sheet with parchment paper and set aside.
- Cover the kitchen surface with parchment paper. Place the ball of dough on top and remove the plastic. Place the second sheet of parchment paper on top. Using a rolling pin, roll out the dough until about 1/4 to 1/2 inch in thickness. Using a gingerbread man cookie cutter (or circular ones), cut out cookies and place them on the lined baking sheet.
- Bake the cookies for 12-15 minutes, until the edges just begin to brown. Remove from the oven and let them cool completely.
- Ice your cookies and enjoy!
Low-Carb Sugar Cookies
- 1 cup superfine almond flour
- 3 tablespoons granulated stevia/erythritol blend (sugar alternative)
- 1/2 teaspoon baking soda
- 1 pinch of sea salt
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/4 cup butter (cut into several chunks)
- Place the almond flour, stevia/erythritol blend, baking soda, and sea salt in a food processor or blender. Pulse a few times to blend.
- Add vanilla and almond extracts and butter to the mixture. Pulse several times until the mixture sticks together and forms a dough
- Place the dough onto a piece of parchment paper and form into a log shape (about 8 inches long by 2 inches in diameter). Wrap the dough in some plastic wrap or place it in an airtight container and refrigerate for 3-4 hours.
- Once cool, remove the dough and place it on a cutting board. With a serrated knife, cut the dough across to make 16 equal-sized cookies.
- Spray a baking sheet with coconut oil or non-stick spray and place the prepared cookies on the sheet with one inch in between.
- Preheat the oven to 375º Fahrenheit.
- Bake cookies for 8-10 minutes or until edges begin to brown and tops are golden. Allow cookies to cool on the tray for 2-3 minutes, then transfer them to a cooling rack using a spatula and allow to cool completely.
- Decorate for the holidays!
Sugar-Free Glazed Holiday-Ham
- 7-10 lb boneless ham
- 1/4 cup butter at room temperature
- 1/2 cup water
- 1 cup brown sugar substitute (Swerve or Truvia)
- 2 tbsp dijon mustard
- 1 orange zested and juiced.
- 1 tsp garlic powder
- 1 tsp ginger powder
- 1/2 tsp cinnamon
- 1/4 tsp ground cloves
- Preheat the oven to 325 degrees.
- Score the ham in a crisscross pattern with a sharp knife.
- Combine all the ingredients and set aside about 1/4 of it for later.
- Coat the ham in the glaze mixture, ensuring you work it into the cuts you made.
- Place the glazed ham on a roasting pan. If desired, add some cloves to the cuts of the ham for decoration. Cover with foil.
- Bake covered for about 12 minutes per pound or until the internal temperature is 120 degrees.
- Increase oven temperature to 400 degrees and remove aluminum foil. Brush the remaining glaze mixture you set aside over the ham.
- Put back in the oven uncovered and bake for an additional 20-30 minutes or until internal temperature reaches 140 degrees.
- Place ham on a serving platter, let rest for at least 15 minutes before carving.
- Serve and enjoy!